Ingredients: 1 gallon whole milk 1/4 cup cider vinegar   Time Required: 4 hours start to finish Heating The Milk: Pour the milk into your pot and heat SLOWLY on your stove, on medium-low heat. Stir frequently to prevent burning. Continue to slowly heat the milk until it reaches a temperature of 180F. Maintain 180F for a few minutes without letting the milk overheat. Acid Coagulation: After you have held the milk at a temperature of 180F for 10 minutes, slowly stir in the cider vinegar until the milk starts to solidify and small curds start to form. Draining: Remove the pot from the heat. Drain the curds by pouring the whole mixture through a stainless-steel colander lined with fresh, sterilized cheesecloth which will keep the small curds from escaping.

Tie the corners of the cheesecloth together in a knot to form a bag. Hang that bag over a pot for draining. The bag can be hung from a hook or you may use chopsticks or spoons pushed through the knot to hold the bag to the sides of the pot to drain. Let the bag drip and drain for 3-4 hours, or until the bag stops dripping completely. Serving and Storing: Open the bag and remove the solid mass of curds. They can be wrapped in a plastic wrap or stored in an air-tight container in your refrigerator. This cheese can be eaten immediately, or stored for one week in the refrigerator.   Click Her To Go Back Home